This winter, Royal Mail Hotel brings its celebrated regional dining experience to Melbourne for a strictly limited series inside the grand ballroom of Rippon Lea Estate.

Each evening features a multi-course tasting menu curated by Executive Chef Robin Wickens and guided by the daily harvest from the hotel’s expansive organic kitchen garden in Dunkeld — Australia’s largest working kitchen garden dedicated to a restaurant.

The menu honours the richness of the Grampians in winter — with dishes designed around peak-season produce: slow-grown root vegetables, fragrant brassicas, cool-climate citrus, and bitter herbs. Refined technique and a minimalist hand let the ingredients speak — flavour is drawn out, not dressed up.

On arrival, guests will be welcomed with a Rippon Lea-inspired cocktail or mocktail, setting the tone for an evening of elegance. From there, drinks can be purchased throughout the night, or guests may choose to add on a curated beverage pairing — available in both alcoholic and non-alcoholic versions — carefully matched to complement each course. This pairing can be selected during the booking process or purchased on the night.

Presented within one of Melbourne’s most iconic heritage estates, this is a rare convergence of grounded regional philosophy and timeless grandeur. Whether you’re a long-time admirer of Wickens’ work or seeking a new kind of dining ritual, this is a singular chance to engage with one of Australia’s most revered culinary institutions—without leaving the city.